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Gong Bao Ji Ding Recipe

Chinese · Main course · 30 min total

A classic Sichuan stir-fry of tender chicken, crunchy peanuts, and dried chilies in a savory-sweet sauce with a hint of numbing Sichuan pepper.

Ingredients

• 500g boneless skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 1/2 tsp salt
• 1/4 cup roasted peanuts
• 8-10 dried red chilies, snipped into pieces, seeds removed
• 2 tbsp vegetable oil
• 2 cloves garlic, sliced
• 1 tbsp ginger, sliced
• 3 green onions, sliced diagonally
• 1 tbsp Sichuan peppercorns
• For the sauce:
• 1 tbsp black vinegar (Chinkiang)
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions

1. Marinate chicken: combine chicken with 2 tbsp soy sauce, Shaoxing wine, cornstarch, and salt. Let stand 10 minutes.
2. Mix sauce ingredients in a small bowl: black vinegar, 1 tbsp soy sauce, sugar, dark soy sauce, sesame oil, and cornstarch slurry. Set aside.
3. Heat a wok over high heat. Add oil, then add Sichuan peppercorns and dried chilies. Stir-fry until fragrant and chilies darken (about 30 seconds).
4. Add chicken in a single layer. Sear without moving for 1 minute, then stir-fry until browned and cooked through (about 3 minutes).
5. Add garlic, ginger, and white parts of green onions. Stir-fry 30 seconds.
6. Pour in the sauce mixture. Stir-fry until sauce thickens and coats chicken (about 1 minute).
7. Add peanuts and green onion tops. Toss to combine. Serve immediately.

Tips

• Adjust dried chilies to taste; remove seeds for less heat.
• For extra numbing, grind Sichuan peppercorns and add with the sauce.
• Best served immediately over steamed rice.

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